Grandma's Shortbread - An Heirloom Recipe Series

My Favourite Recipe of Them All - Extra Food Chat with Kath

Welcome to another edition of Extra Food Chat with Kath!

To say this is my favourite heirloom recipe of them all is a big call I know. And I haven't even tried all the recipes I have of Grandma’s yet.

However between this and her Pavlova, I have the most memories of making and eating these shortbread with her. So I think that plays into why it is my favourite.

Now when I make these shortbread, the smell of the ingredients and the biscuits baking remind me of being with Grandma in her kitchen, or the excitement of realising she had made these when we saw her and Grandpa (as opposed to fruit cake or rock cakes, which was I very much opposed to as a child!).

The cutter I use is one from her collection, and to me is the shortbread biscuit cutter. There are others in the set from which this flower shape comes, but Grandma favoured this one and so do I. The half glacé cherry sits so well within it and it’s a nice size to eat.

When I made these last week I recorded the process in a voice note for you - I edited the audio so it wasn’t ridiculously long (and I assumed listening to the stand mixer going wouldn’t be enjoyable!). So if you make these yourself it will take slightly longer than this voice note takes to get the biscuits in the oven.

Having said that, this is a very simple recipe and the whole process won’t take you very long. Which means a biscuit and a cup of tea are in your very short term future once you decide to make these.

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